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Get ready to obsess! These Garlic Butter Herb Steak Bites with Potatoes are juicy, buttery, and downright irresistible. Easy to make, crazy delicious, and pure comfort in every bite!
A Reader’s Review
I was feeling uninspired for a while and then one fine day this recipe showed up like a blessing and I tried it out immediately. The garlic butter steak bites are lovely and I also serve it to the guests some times. Utterly juicy and delicious to describe in a couple of words.
Why My Steak & Potatoes = Pure Magic
- Perfectly Tender Potatoes: You spoke, I listened! The updated cook time means no more undercooked potatoes. Just golden, tender potatoes that are worth every bite.
- Steakhouse-Level Sear: Searing the steak locks in juiciness and adds that crave-worthy caramelized crust. It’s flavor magic in a skillet.
- Big, Bold Flavor in Every Bite: With fresh garlic, herbs, butter, and all that savory steak goodness, this dish is packed with rich, intense flavor!
Garlic Butter Steak Bite & Potato Ingredients
- Olive Oil Swap: If you have a problem with olive oil smoking, switch to avocado oil. It has a higher smoke point and solves the problem fast.
- Want to add mushrooms? Cook them first in a bit of butter until their liquid evaporates. Then add the garlic, herbs, and potatoes. This keeps the pan from getting too wet, which would prevent the steak from searing properly.
How to Make How to Make Herb Butter Steak Bites & Potatoes
This herb butter steak bites and potato recipe is quite simple. If you’re a meat-and-potatoes person, you will love it! You would also love my Cube Steak with Mushroom gravy.
- Cook Potatoes: Heat a large cast iron skillet over medium-high heat, then add olive oil, 1/2-inch cubed Yukon gold potatoes, garlic powder, and season with salt and ground black pepper. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet, then set aside on a plate.
- Sear Steak: Turn the heat up to high, then add cut sirloin steak and season the beef with salt and ground black pepper. Let the steak sear for a minute, then stir and cook the steak bites until they are golden brown, about 4-5 minutes total.
- Add Herbs & Butter: Add unsalted butter, minced garlic, chopped fresh thyme, rosemary, and oregano.
- Combine: Add the cooked potatoes to the skillet, then cook for 2-3 minutes to let the flavors meld. Serve immediately.
Time-Saving Potato Tip!
Want to speed things up? Pre-cook your potatoes before adding them to the skillet using one of these easy shortcuts:
- Boil for 6 minutes
- Bake at 350°F for 8–10 minutes
- Microwave (my fave!) in a microwave-safe bowl for 4–5 minutes
Storing Leftover Garlic Butter Steak Bites
These garlic herb and butter steak bites make delicious leftovers, and I love having them for lunch or dinner the next day!
- In the Fridge: You can store leftover steak bites in an airtight container in your refrigerator for 2-3 days.
- Reheating: When you are ready to eat them, cook them in a skillet on low until they are heated through.
What To Serve With Steak & Potatoes
Looking to make a meal out of these steak bites? I’ve got you. Toss in some rolls, a fresh salad, or extra veggies, and boom, weeknight dinner is ready!
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Garlic Steak Bites with Potatoes Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound sliced Yukon gold potatoes cut into ½-inch pieces
- ¼ teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 ¼ pound sirloin steak cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh oregano
Instructions
- Heat a large cast iron skillet over medium-high heat and add 1 tablespoon olive oil, 1 pound sliced Yukon gold potatoes, ¼ teaspoon garlic powder, and season with salt and ground black pepper. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet and set aside on a plate.
- Turn the heat up to high. Add 1 ¼ pound sirloin steak and season with salt and ground black pepper. Let the steak sear for a minute, then stir and cook the steak bites until they are golden brown, about 4-5 minutes total.
- Add 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh oregano, and the cooked potatoes to the skillet and cook for 2-3 minutes to let the flavors meld.
- Serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you use fresh herbs? Or dried?
Fresh is best but dried herb do work as well.
I’m making this for my hubby for a lunch and I have to say the potato’s take longer than 6 min . I did not have any rosemary but it came out delicious any way 4/5 stars
I have beef cubed steak Im gonna use & will just used canned potatoes so there isnt any cooking time issues…
Beef tenderloin will make this recipe very tender. Go to your butcher, meat shop or meat dept at the grocery and ask for filet ends. This is the part of the tenderloin that’s too small to cut into a steak.
My new favorite dish! I did find the potatoes took much longer to cook and the garlic burned while they cooked. Next time I’ll add 1/2 the garlic towards the end of the potatoes cook time. And the balance with the steak. I also added mushrooms. Delish!
Just found the recipe! Can you used dried herbs instead of the fresh cut?
Yes, you can use dried herbs instead.
I always pre-boil potatoes before browning with meat. Also dry them off extremely well before adding to the iron skillet with the herb butter. AMAZING!!!!
Can you use chicken instead of the steak meat
Yes, it will be a bit different in the flavor and taste but still really good.
After cooking the steak , do you put potatoes back in the skillet. It only says to put on the side while you cook the steak.
Yes, that is correct.
Had this tonight. It was good but will cook the potatoes in the oven next time. Also will marinate the steak. But other than that the kiddos liked it.
Can chicken be used instead of beef?
Yes, that will work just fine.
It was pretty good, but depending on how many people you are cooking for, your potatoes WILL NOT take 6 minutes… Which honestly is a crazy short amount of time anyways. It took me 30 minutes, also prep time is not any where near 5 minutes. It took me at the very least 15+ I used filet mignon that was really good with it. Have never heard of steak being referred to as “golden brown” though so that was strange. Overall, would make it again, maybe try sirloin next time and see the difference! Also, I feel like the recipe asks for a really small amount of butter, I ended up using more.
I was about to say the same things… I used very small baby potatoes cut in half (like quarter sized) and it still took me about 25 minutes to cook the potatoes! Plus with cutting the potatoes, tenderizing the meat and cutting into pieces and getting the spices all ready it took me about 30 minutes to prep everything. Steak cooked pretty quick, had to use more butter like you mentioned. It was very good, and will make again but I’m retyping the recipe and printing with the tweaks I made.
I nuke my potatoes in the microwave for 4 minutes. I use bakers. Let them cool and then the skin peels away easily and the potatoes are about 75 percent cooked. I just diced and they finish cooking with the steak. Easy peasy!
This was yummy and fast , made it for my anniversary dinner at home ❤️
I do think next time I will add the herbs and garlic toward the end of cooking so they don’t overcook or scorch . I might also parboil the potatoes prior to sautéing .
Can you substitute red potatoes for the Yukon gold potatoes?
Yes, they will take a bit longer to cook.
Looks delicious. What alternate can we use instead of steak bite. Im asking in Vegetarian.
Anyone?
Mushrooms!?
Make some seitan and chop it up? Cook the same way as you would the steak. There are plenty of videos on youtube about how to make/season seitan if you do not know about it and are interested. It’s a wonderful meat substitute texture-wise but definitely needs seasoned correctly or it is bland 🙂
Anybody try this recipe in the crockpot then brown it in the broiler before serving it.
Just made this with ribeye and it was delicious. Marinated the meat in Worcester sauce for a few hours, drained and patted it dry before cubing. And lots of extra butter